Pecan Pie Muffins Brown Sugar
Ingredients:
- 220 grams light brown sugar, packed
- 65 grams all-purpose flour
- 200 grams pecans, roughly chopped
- 150 grams unsalted butter, softened
- 2 large eggs, beaten
Directions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, cream together the softened butter and light brown sugar until light and fluffy.
3. Add the beaten eggs to the butter and sugar mixture, mixing well until fully incorporated.
4. Sift in the all-purpose flour and gently fold it into the wet ingredients until just combined.
5. Stir in the roughly chopped pecans, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 muffins
Tips:
Use chopped pecans that are toasted lightly for a deeper nutty flavor.
Avoid overmixing the batter to keep the muffins tender and moist.